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Recipes Nugget Markets Signature Recipes

Pesto Zoodle Salad

Prep time
25 minutes PT25M
Cook time
N/A PT0
Yield
3–4 servings
Difficulty
2 out of 5 on the difficulty scale
pesto-zoodle-salad Nugget Markets signature recipes

This zoodle salad is easy to throw together. It's also a terrific plant-based recipe for a quick salad—just add protein to make it a meal!

Ingredients

  • 6 zucchini
  • Kosher salt, to taste
  • 1 bunch basil, destemmed
  • ½ cup toasted pine nuts, divided
  • ½ bunch Italian parsley
  • 1 bunch chives
  • 1 clove garlic
  • Zest of 1 lemon
  • 6 sprays liquid aminos
  • ¾ cups olive oil
  • Cracked black pepper, to taste
  • 1 yellow bell pepper, julienned
  • 3 Roma tomatoes, quartered, seeded, and julienned
  • 1 bunch scallions, bias cut

Preparation

Use a spiralizer to make zucchini noodles (zoodles). Lightly toss with salt and set aside for 20 minutes. Drain any water that has accumulated, then use paper towels to lightly press the zucchini and remove any excess moisture. 

For the pesto, combine the basil, ¼ cup pine nuts, parsley, chives, garlic, lemon zest, liquid aminos, and olive oil in a blender. Puree until smooth, then season with salt and pepper.

To make the salad, mix the zoodles with remaining vegetables, ¼ cup pine nuts, and as much of the pesto as desired. Season with salt and pepper and serve.